Last Updated on December 22, 2025 by Jo
GINGERBREAD SNICKERDOODLES – Soft gingerbread snickerdoodles rolled in sugar, perfectly spiced with cinnamon, ginger, and molasses for a cozy holiday cookie everyone loves.
These gingerbread snickerdoodles combine everything you love about classic snickerdoodles with warm holiday spices and rich molasses flavor. They’re soft, chewy, and coated in a sparkly sugar crust—perfect for cookie plates, festive gatherings, or a cozy afternoon treat with a cup of something warm.
Ingredients
- Butter
- Brown sugar
- Egg
- Molasses
- Flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cloves
- Salt
- White sugar
Supplies you’ll need
Essential
- Stand mixer or hand mixer
- Mixing bowls (small, medium, and large)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cookie scoop (2-tablespoon size)
- Baking sheets
- Cooling rack
Optional but handy
- Parchment paper or silicone baking mats
- Offset spatula (for easy cookie transfer)
What to serve with Gingerbread Snickerdoodles
Warm drinks: Serve with drinks like hot cocoa, spiced chai, or a classic cup of coffee. The cozy spices in the cookies pair beautifully with anything creamy or lightly spiced.
Fresh fruit: Add simple sides like fresh apple slices, pear wedges, or a small bowl of sugared cranberries. The fresh fruit balances the sweetness and adds a festive touch.
Ice cream: If you’re serving these after dinner, pair them with vanilla ice cream or cinnamon ice cream for an easy plated dessert. A slightly warm cookie with a cold scoop on top is always a hit.
Dessert board: For gatherings, include these cookies on a dessert board with pretzels, chocolate truffles, and caramel dip. It turns a simple cookie into a shareable, crowd-pleasing treat perfect for parties or cookie exchanges.
Tips and Tricks
Mix just until combined: Once the dry ingredients are added, stop mixing as soon as the dough comes together. Overmixing can lead to tougher cookies.
Use a cookie scoop for even baking: A 2-tablespoon scoop ensures uniform cookies that bake at the same rate and look bakery-perfect.
Watch the bake time closely: These cookies are best when slightly underbaked. Pull them out when the centers still look soft—they’ll set as they cool.
Let them rest before moving: Allowing the cookies to cool on the baking sheet for 5 minutes helps them firm up without losing that soft, chewy interior.
I hope these gingerbread snickerdoodles bring a little extra warmth and joy to your kitchen. If you give them a try, leave a comment below and let me know how they turned out—or share the recipe with someone who loves a cozy, spiced cookie as much as we do.
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Caramel Apple Cider Cookies: Soft fall-inspired cookies with apple cider flavor and caramel sweetness for cozy holiday vibes.
Bakery-Style Sugar Cookies: Soft, classic sugar cookies that are perfect for decorating and add a clean, sweet balance to spiced cookies.
Gingerbread Snickerdoodles
GINGERBREAD SNICKERDOODLES - Soft gingerbread snickerdoodles rolled in sugar, perfectly spiced with cinnamon, ginger, and molasses for a cozy holiday cookie everyone loves.
Ingredients
- 3/4 cup butter, at room temperature
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup white sugar, for rolling the cookies in
Instructions
- Preheat oven to 375.
- Prepare baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy.
- Add wet ingredients: Add the egg and molasses and beat until smooth and fully incorporated, scraping down the sides of the bowl as needed.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine: Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
- Portion the dough: Using a 2-tablespoon cookie scoop, portion the dough.
- Roll in sugar: Roll each portion into a ball, then roll in the white sugar to coat evenly.
- Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, until the cookies are set and just beginning to crack.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 147mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from I Wash You Dry
[…] Gingerbread Snickerdoodles: A festive twist on the classic: soft snickerdoodle cookies flavored with molasses, ginger, and warm spices, then rolled in sugar. […]